Indulge in a delightful breakfast twist with this easy yet elevated Eggs Benny Bowl – a personal favourite in the world of morning delights. While traditional Eggs Benedict holds a special place in many hearts, this variation takes simplicity to a new level. Say goodbye to English muffins or bread; instead, revel in the comforting embrace of crispy hash browns serving as the base. Paired with your favourite meat – in this case, black forest ham takes the spotlight – and crowned with perfectly poached eggs, this breakfast bowl is a symphony of flavours. The simplicity of the preparation ensures a stress-free morning, making it an ideal choice for those who crave a delicious, hassle-free start to their day. If Eggs Benny is your breakfast muse, this alternative promises to be a delightful addition to your morning routine, blending simplicity with sophistication in each delectable bite.
INGREDIENT NOTES:
- Potatoes: For optimal hashbrown texture, it's recommended to opt for starchy potatoes like Russet. Dice the potatoes into small, uniform pieces to ensure even cooking and achieve a satisfyingly crispy exterior.
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Black Forest Ham or Preferred Choice of Meat: Black Forest ham introduces a rich and savoury flavour to the dish. Alternatively, you can customize the bowl by selecting your favourite breakfast meat, such as bacon, peameal or turkey. Chop the chosen meat into bite-sized pieces for a delightful and meaty addition to the ensemble.
- Eggs: Freshness is key when selecting eggs for poaching. Opt for high-quality eggs with firm whites to ensure a neat poached egg. Poach the eggs for 2-3 minutes, allowing for a soft and runny yolk that enhances the overall luscious texture of the breakfast bowl.
- Hollandaise Sauce: Craft a dairy-free hollandaise sauce by combining 2 tbsp of salted vegan butter, 2 egg yolks, 2 tsp of lemon juice, and 1 tsp of paprika. Melt the vegan butter in the microwave, blend it with the egg yolk mixture until smooth, and briefly microwave for a creamy consistency. This sauce adds a velvety and tangy layer to the dish, offering a dairy-free alternative with the flexibility to adjust the lemon juice and paprika to personal taste preferences.
EGGS BENNY BOWL
Indulge in a breakfast delight with the Eggs Benny Bowl—a harmonious blend of crispy hashbrowns, savoury black forest ham, perfectly poached eggs, and a dairy-free hollandaise sauce, creating a luscious and elevated morning experience.
INGREDIENTS:
Eggs Benny Bowl:
- 2 large potatoes, diced
- Black forest ham (or any meat of your choice), chopped
- 2 eggs, poached soft
- 1/4 cup Red wine vinegar or apple cider vinegar
- 2 tsp paprika, for potatoes
- 1 tbsp garlic powder, for potatoes
- Olive oil, for potatoes
- Salt, for potatoes
For the Dairy-Free Hollandaise Sauce:
- 2 tbsp salted vegan butter
- 2 egg yolks
- 2 tsp lemon juice
- 1 tsp paprika
- Dried parsley for garnish
INSTRUCTIONS:
- Wash, peel, and chop the potatoes into small pieces. Place them in a bowl and mix with olive oil, paprika, garlic powder, and salt. Cook in a heated pan for 10-15 minutes, making sure to move them around for even cooking.
- While the potatoes cook, prepare a pot of lightly boiling water. Add vinegar and create a whirlpool effect by stirring the water with a spoon. Add each egg in one at a time and poach each egg for 2-3 minutes and use a slotted spoon to remove them.
- With 5 minutes left for the potatoes, add chopped black forest ham or your preferred meat to the pan. Let it crisp up a bit and mix everything together.
- Place the cooked potatoes and meat mixture in a bowl. Top it with the poached eggs.
- To make the hollandaise sauce, separate egg yolks and whites. Mix yolks with lemon juice and paprika in one bowl. In another bowl, melt vegan butter, add it to the mixture, and microwave for 12-15 seconds. Stir until smooth.
- Generously drizzle the dairy-free hollandaise over the poached eggs and potatoes. Top with dried parsley or fresh green onions.
- Cut open the poached eggs, let the yolk spill over, mix everything together, and savour the deliciousness!